K-ROO - Warm kangaroo fillet with couscous salad

Ingredients

• 1 tbsp olive oil
• 500g K-ROO kangaroo fillet (or steak)
• ¼ cup dukkah
• sea salt and freshly ground black pepper
• 500g pumpkin, peeled and diced into 1cm cubes
• 2 medium zucchini, diced
• 1 red onion, halved, peeled and diced
• 6 cloves garlic, skin on
• 1/3 cup olive oil
• ¼ cup balsamic vinegar
• salt flakes and freshly ground black pepper
• 2 tablespoons chopped mint
• 1 cup (200g) pearl couscous
• 2 cups hot vegetable stock
• ¼ cup chopped coriander
• juice of a lemon juice
• ¼ cup crumbled feta
• ¼ cup almonds, roughly chopped